I busted out two pink aspics today.  I’ve been hooked on aspics for some time now.  I’ve always loved them and, since I collect cookbooks, I come across lots of them in books from the 1930s through the 1960s – many of them tres outré.  Here are two retro creations, one more a molded salmon mousse and the other a crabmeat cocktail in aspic.  They are great during the summer and for a good chuckle.